To help battle the current haze problem in Singapore, I am trying to feed the family food that could help keep their body strong. Being a half Chinese, I was brought up believing in the health benefits of some Chinese herbs and ingredients.
Last night, we made some chicken with black fungus stir fry for dinner. Black fungus is believed to be beneficial for coronary heart disease, atherosclerosis, cardiovascular and cerebrovascular disease. Dad had a heart attack a few years back, so I thought this might be a good dish to prepare. It was very well received….sharing the recipe so that others can also try it.
1 Chicken, chopped into bite size pieces, skin taken off
5 dried chinese mushrooms, soaked and cut into thin slices
3 bunches of fresh black fungus, cut away the hard bits (you can use dried, just hydrate it with hot water)
2 inches of fresh young ginger, cut into match sticks
2 spring onions, thinly sliced (garnish)
1/2 head garlic, minced
10 red dates, pitted
2 heaped tablespoon wolf berries
- 3 tsp light soy sauce
- ½ tsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 tsp shaoxing wine
- 1 tsp cornflour/corn starch
- 1 tsp sugar
- 1/4 tsp salt
- white pepper, to taste
- sesame oil,to taste
1) marinate the chicken with the seasoning for 15 minutes
2) Add a tablespoon of olive oil and saute the garlic and ginger till fragrant
3) Add the chicken pieces (reserve the marinade) and fry to seal (till it turns white on the outside)
4) Add hot water till it covers the chicken pieces (can’t give an exact amount of water, it depends on your pot. I wouldn’t use too big a pot so that the flavour of the sauce will be intense)
5) Add the red dates, reserved marinade, chinese mushroom and black fungus. Toss to combine well.
6) Once it comes to a boil, cover and allow to simmer for 20 minutes, stirring every 10 minutes.
7) Turn the heat off, add salt and pepper to taste.
8) Add the spring onions, and serve.